A year ago I purchased a tempering machine from a French Chocolatier. i have tried using it a couple of times but i think i'm not using it correctly and didn't get any instruction leaflet with it. it takes up to 5kg of chocolate, i heat the chocolate then lower the temperature to 29c then up again to 32c. i think i need to do the seeding method with this type of machine but im not sure. please help me if you have any information. the machine is a tabletop DECO RELIEF France.